Pages

Sunday, December 23, 2012

Gluten-Free Cinnamon Rolls (vegan + refined sugar-free)

Happy Holidays! I created this yummy gluten-free, vegan cinnamon roll recipe about a month ago and have been looking forward to posting it here for you all! It makes a fun treat to share with family and friends around the holidays. This recipe uses a mix of a few gluten-free whole grain flours along with ground golden flax seeds to add structure and tenderness. It's actually a version of the gluten-free breadstick recipe in my new cookbook.

If you follow me on Instagram I am sure you've seen a few cinnamon roll photos already. So as promised, here it is...finally!

Gluten-Free Cinnamon Rolls

These rolls are best served the same day they are made. Top them with dairy-free cream cheese frosting for pure decadence! You can use the updated recipe which can be found in my Nourishing Meals cookbook, or use this one here. If you don't have millet flour on hand you can substitute brown rice flour if need be.

Wet Ingredients:

2 cups warm water (105 to 110 degrees F)

2 ¼ teaspoons dry active yeast

1 teaspoon maple syrup

¼ cup maple syrup

2 tablespoons melted coconut oil

½ cup ground golden flax seeds

¼ cup whole psyllium husks

Dry Ingredients:

2 cups sorghum flour (divided)

1 cup millet flour

1 cup almond flour

¾ cup tapioca flour or arrowroot powder

1 ¼ teaspoons sea salt

Filling:

¼ cup coconut oil (at room temperature)

½ cup coconut sugar

1 tablespoon cinnamon

Place the warm water, yeast, and teaspoon of maple syrup
into a 4-cup liquid glass measure; whisk together. Let the mixture rest for a
few minutes so the yeast can activate. You should see a bit of bubbling and/or
foaming. Then add the ¼ cup of maple syrup, oil, ground flax, and psyllium
husk; whisk together and let rest for about 2 to 3 minutes to thicken.

In a large bowl, whisk together the dry ingredients. Use
only 1 cup of sorghum flour to start. Pour the wet into the dry and whisk
together. Then slowly add the extra cup of sorghum flour, kneading it in until
the dough forms a ball and isn’t sticky. You may only need ½ cup of the flour,
it just depends, every batch is a little different for me.

My oldest daughter took this photo....and the baby just had to help too!

Use coconut oil to grease two cake pans.

Place the dough onto a piece of parchment paper that is
lightly floured with tapioca flour. Roll out into a large rectangle about 12 to
14 inches by 18 to 20 inches. Spread the coconut oil evenly onto the dough.
Then sprinkle with coconut sugar and cinnamon. Roll the dough towards you into
a long log. Use a serrated knife to cut 10 to 12 rolls. Place rolls into the
two cake pans. Cover and let rise in a warm spot for about one hour.

Preheat oven to 350 degrees F. Place the cinnamon rolls into
the oven and bake for about 30 to 35 minutes. Let cool for about 10 minutes (if you can wait that long) then serve. Source: www.NourishingMeals.com

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

11 comments:

Have you tried freezing either the dough or the finished rolls ? If these are best the day they are baked ( like most GF breads ) we'd have way too many as there are only 2 of us. If I could either freeze the unbaked rolls and just pop a few in the oven when wanted - or reheat already baked rolls it would be great. And thanks for a refined sugar free recipe.

Have you been reading my mind? I have been desperate to make a cinnamon roll lately. In fact, I tried last week and failed. These look fabulous. But I don't have all the ingredients:( My Christmas Day cinnamon rolls will have to wait. I will definitely be trying this out after the holiday rush. Thanks for this recipe!

Hi. I'm a big fan. But...did you know how "binding" psyllium husks are on the digestive system? I stopped using them in recipes because they were reeking havoc on my digestive track. My doctor confirmed my concerns. Just wanted to pass along the information.

This recipe is nothing short of amazing. I have been making gluten-free recipes for a couple of years, and have made quite a few things from this blog and your cookbook. These cinnamon buns are the best gluten-free dessert that I have come across so far! They are absolutely unbelievable!!! Just made another 4x batch, so they last awhile.

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals!